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Purple Sprouting Broccoli & Spiced Butter Bean Bowl

Purple Sprouting Broccoli & Spiced Butter Bean Bowl

with Veggie 'Nduja, Flaked Almonds and Garlic Ciabatta
Recipe Development Team
Recipe Development TeamUpdated on April 09, 2026
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Calories
: 
683 kcal
Protein
: 
19.9g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Milk
  • Nuts
  • Almonds
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Brazil nuts
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Nuts
  • Almonds
  • Pecan Nuts
  • Pistachio nuts
  • Walnuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Onion

3 unit(s)

Garlic Clove

160 grams

Purple Sprouting Broccoli

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

20 grams

Vegan ‘Nduja

1 carton(s)

Butter Beans

1 sachet(s)

White Wine Stock Powder

(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

75 grams

Creme Fraiche

(Contains: Milk)

15 grams

Toasted Flaked Almonds

(Contains: Nuts, Almonds May contain traces of: Brazil nuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Nuts, Almonds, Pecan Nuts, Pistachio nuts, Walnuts)

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

1 tsp

Sugar

150 milliliter(s)

Water for the Sauce

1 tbsp

Honey

Energy (kJ)2857 kJ
Energy (kcal)683 kcal
Fat25.7 g
of which saturates9.6 g
Carbohydrate83.1 g
of which sugars25.3 g
Dietary Fibre16.8 g
Protein19.9 g
Salt3.8 g
Potassium863.1 mg
Calcium211 mg
Iron2.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Pan

Instructions

PDF
Start the Prep
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 2cm chunks (no need to peel).

Put the sweet potato chunks onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim and halve any thick purple sprouting broccoli stems lengthways.

Make the Garlic Bread
2

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.

When the sweet potato has 12 mins remaining, add the purple sprouting broccoli to the other side of the baking tray. Return to the oven for the remaining time, 10-12 mins. 

Simmer the Sauce
3

Once softened, add the remaining garlic and the vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder) to the onion. Stir-fry for 1 min. 

Add the sugar and water for the sauce (see pantry for both amounts), butter beans and their liquid, and the white wine stock powder. Stir well to combine. 

Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins. 

Bake the Garlic Bread
4

Meanwhile, bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.

Finishing Touches
5

Once the sauce has thickened, stir in the creme fraiche and roasted sweet potato. 

Taste the sauce and season with an extra pinch of salt and pepper if needed. Add a splash of water if it looks a bit too thick. 

Drizzle the honey (see panty for amount) over the roasted broccoli. 

Serve
6

Share the butter beans, sweet potato and sauce between your bowls.

Top with the honey-glazed roasted purple sporuting broccoli. 

Sprinkle over the flaked almonds. Serve with the garlic bread on the side.

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